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Creamy Brown Butter Sage Butternut Squash Ravioli One Pot Recipe Easy and Perfect

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A quick and comforting one-pot recipe featuring butternut squash ravioli in a creamy brown butter sage sauce, perfect for cozy dinners and easy entertaining.

Ingredients

Scale
  • 1 small butternut squash (about 2 pounds), peeled and cubed
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup ricotta cheese
  • 1 package (about 9 ounces/255 grams) store-bought butternut squash ravioli (fresh or frozen)
  • 4 tablespoons unsalted butter
  • 8–10 fresh sage leaves
  • 1/2 cup heavy cream
  • Salt and pepper, to taste
  • Optional: Toasted pine nuts or chopped walnuts for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, pepper, and nutmeg on a baking sheet. Roast for 25-30 minutes until tender and caramelized, flipping halfway through.
  2. Transfer the roasted squash to a mixing bowl. Add Parmesan and ricotta cheese. Mash gently with a fork or potato masher until combined but still slightly chunky. Taste and adjust seasoning if needed. Set aside.
  3. Bring a large pot of salted water to a boil. Add the butternut squash ravioli and cook according to package instructions (usually 3-4 minutes for fresh, 5-6 for frozen). Drain and set aside, reserving about 1/2 cup of the pasta water.
  4. In a large sauté pan over medium heat, melt the butter. Let it cook, swirling the pan occasionally, until it turns golden brown and smells nutty (about 4-5 minutes). Watch closely to prevent burning. Add the sage leaves and fry for 30 seconds until crisp.
  5. Lower the heat to medium-low. Pour in the heavy cream and stir to combine with the butter and sage. Add the cooked ravioli and reserved pasta water as needed to loosen the sauce. Toss gently to coat the ravioli evenly. Season with salt and pepper to taste.
  6. Plate the ravioli, spooning extra brown butter sage sauce over the top. Garnish with toasted pine nuts or walnuts if using. Enjoy immediately!

Notes

Watch the butter carefully while browning to avoid burning. Swirl the pan constantly for even heat distribution. Use reserved pasta water to loosen the sauce if it thickens too much. Spread squash cubes in a single layer when roasting to ensure caramelization.

Nutrition

Keywords: butternut squash ravioli, brown butter sage sauce, one pot recipe, easy dinner, creamy pasta, fall recipe, quick meal

Find it online: https://milaspoon.com/creamy-brown-butter-sage-butternut-squash-ravioli-one-pot-recipe-easy-and-perfect/